Deviled Eggs on Toast with Caviar
Deviled eggs are classic American fare at spring and summer picnics, family reunions, and church suppers. This recipe calls for a topping of caviar. Find Imperial Dark Osetra Malossol caviar at Urbani USA.
- Yield: Makes 24
Source: Martha Stewart Living, June 1999
- 6 slices white bread, crusts removed and quartered
- 6 Perfect Hard-Boiled Eggs
- 1/4 cup creme fraiche
- 2 tablespoons heavy cream
- Coarse salt and freshly ground pepper
- 1/2 ounce osetra caviar
- 8 sprigs fresh chives cut into 1 1/2-inch lengths
Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.
Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.
Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.
Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.